Saucy spuds make great barbecue side

By Barbara Barnes , Calgary Herald

I recently travelled to Austin, Texas, to attend the annual conference of the National Barbecue Association. In addition to the knowledge I gained there, the ATCO Blue Flame Kitchen received an award for our grilling cookbook Hall of Flame in the association's annual awards of excellence.

No barbecue conference would be complete without a tasting of some real good "cue," and the "cue" was real darn good! Ribs, brisket, pulled pork and chicken are typically served at these affairs. Standard side dishes include baked beans, biscuits, cornbread, coleslaw and some version of a creamy, cheese-topped scalloped potato.

Our recipe for Barbecue-Style Scalloped Potatoes from our Hall of Flame cookbook is typical of this kind of potato dish. This traditional barbecue side dish also makes a great accompaniment to baked ham.

Place half of potatoes in a greased shallow 2 quart (2 L) baking dish. Pour half of sauce over potatoes. Sprinkle with half of cheese. Repeat layering with remaining potatoes, sauce and cheese.

Sprinkle with paprika. Bake, uncovered, at 350°F (180°C) for 45 minutes or until mixture is bubbly and heated through.

Serves 8.

Barbara Barnes is a home economist and the supervisor of the ATCO Blue Flame Kitchen. Her column, featuring topical information on food and cooking, runs Sundays in the Calgary Herald's food section. If you have a question you would like answered, call ATCO Blue Flame Kitchen's toll-free line,